The ultimate French light and fluffy chocolate mousse (mousse au chocolat). Decadent! Super quick and easy with only two ingredients.
This homecooking basic might actually be the easiest recipe of French cuisine. Super quick, it’s the kind of dessert the French bake without special occasion, just for the pleasure of the smooth texture, light and airy consistency and delicious chocolate taste. The french word mousse means foam, because of the light and fluffy textures, with air bubbles throughout.
Only two ingredients, no-bake : eggs and chocolate. No whipped cream, no butter, no sugar. Eventually a pinch of salt to enhance flavors is tolerated. As for equipment, you head a heat or microwave and hand mixer (or a whisk if you like sports!)
Super quick and easy but there are a few tips and tricks though that will help you make the best ever mousse au chocolat (chocolate mousse) like a real French.
So here is how to make the perfect French mousse au chocolat chocolate mousse
- choose high quality dark chocolate, preferably at 60% cocoa (60% to 65%, not more). You may try with chocolate that have 70% or more cocoa but then the texture is harder to handle and you might not get the smooth texture we want. Remember that the higher percentage of chocolate you have the less sweet the chocolate is.
- Slowly melt chocolate, ideally in a bain-marie double boiler : a pan with a bit of water, the bowl containing chocolate on top (the bottom of the bowl should not touch the water). Then bring the water to the boil, the chocolate with melt smoothly. If in the microwave, you may add a tablespoon of milk or water. Use low speed, 30 seconds by 30 seconds combining each time, until melted.
- Buy large organic eggs or at least free range eggs. Sorry, I keep fighting against chicken in cages!
- Eggs should be at room temperature as we don’t want a too different temperature between egg yolks and melted chocolate (otherwize chocolate might seize).
- Beat the egg whites to stiff peaks but make sure not to over whip them. if they are too thick, it will be difficult for you to fold them in the chocolate – egg yolk mix.
refrigerate for 2 to 3 hours, ideally 4, the mousse will set.
- Store covered in the refrigerator, and eat within 48 hours as eggs are raw.
Chocolate mousse with caramelized apples From this recipe you can add caramelized apples, possibly with cinnamon, and serve a mousse au chocolat that will surprise your guests. At home we love this recipe. A must try. see the recipe here.
(Mousse au chocolat) French dark Chocolate Mousse
- 6 eggs large
- 200 gr dark chocolate 60% cocoa
- Gently melt chocolate (in a bain-marie double boiler or using the microwave at low temperature).
- Separate egg whites and egg yolks.
- Combine egg yolks with the melted chocolate.
- Whip egg whites until stiff.
- Gently and gradually fold whipped egg whites into the egg yolk–chocolate preparation.
- Refrigerate for at least 2 hours, 4 hours being better before serving.
Bon appétit !
Bon appétit !